HRES 715119th CongressIn Committee

Expressing support for the designation of the week of September 15, 2025, as "National Latino Gastronomic Cuisine Week", and celebrating the vibrant and diverse culinary traditions of Latino gastronomy.

Introduced: Sep 15, 2025

Agriculture & Food

Standard Summary

Comprehensive overview in 1-2 paragraphs

This House resolution expresses support for designating the week of September 15, 2025, as “National Latino Gastronomic Cuisine Week.” It celebrates the diverse culinary traditions rooted in Latino culture and acknowledges their cultural, economic, and educational contributions to the United States. While the resolution itself does not create new laws or spending, it calls on federal agencies, local governments, and community organizations to collaborate in promoting Latino gastronomy—potentially including funding for culinary education, food festivals, and cultural exchange programs—to raise visibility and appreciation of Latino culinary heritage.

Key Points

1Designation of a specific week in September 2025 as National Latino Gastronomic Cuisine Week.
2Recognition of Latino cuisine as a part of U.S. cultural heritage with diverse influences and a role in shaping culinary trends and fusion cuisines.
3Emphasis on the contributions of Latino chefs, home cooks, and culinary entrepreneurs to innovation, preservation, and sharing of traditions.
4Highlighting the economic importance of the Latino gastronomic sector (restaurants, Latino-owned businesses, markets, agriculture, and culinary tourism) and its employment impact.
5Encouragement for Federal agencies, local governments, and community organizations to collaborate on initiatives that promote Latino gastronomy, including funding for education, festivals, and cultural exchange programs, to broaden national visibility and appreciation.

Impact Areas

Primary group/area affected: Latino communities and the broader American culinary industry (restaurants, food businesses, markets, agricultural producers) and culinary education.Secondary group/area affected: General American public, students, and participants in culinary tourism and cultural programs.Additional impacts: Potential influence on funding decisions and program development related to culinary education, festivals, and cultural exchange; enhances cultural understanding and inclusion without creating new legal obligations or spending by itself.

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